Ramekins/Rounds
- Bowl of olives
- Bowl of cornichons
- Honey
Crackers
- Artisanal crackers
- Round rustic crackers
Cheese
- Brie
- Unexpected Cheddar
- Humboldt Fog
- Manchego
- Blue Cheese
Meat
- Salame Secchi
- Thin calabrese salami slices
Fruit
- Raspberries
- Blueberries
- Blackberries
- Pomegranate seeds
- Dried persimmons
- Dried/candied oranges
- Dried/candied oranges
Nut/Garnish
- Marcona almonds
- Walnut halves
- Rosemary
Specialty Items
- Cherry Paste
- Dark Chocolate
- Dried figs
DIRECTIONS
STEP 1: Place your “rounds” on the board
· For a round board, you can place a couple items in the center of your board. We added honey, cornichons, and olives in.
STEP 2: Choose your favorite cheeses and space them evenly around the board
· The general “rule” is to choose a mix of hard & soft cheeses and various types of milks (cow’s, sheep’s, goat’s)
· Slice and crumble hard cheese with a cheese knife or steak knife, and place on board
STEP 3: Add in crackers
· Choose a few different types to compliment the cheeses
· fan out crackers around the ramekins and around perimeter of board
STEP 4: Load up on colorful fresh and dried fruits
· Divide placement of similar colored items so the board looks dynamic and colorful
STEP 5: Pepper in meats/specialty items of your choice
· Choose a few salami varieties of different textures and flavors
· Make “salami flowers” out of the thin slices (fold once on the horizontal, the again on the vertical )and bunch them together to hold shape; fan out thick salami slices around other items on the board.
STEP 6: Add various nuts
· Use them to fill in spaces to ensure board looks abundant
· We added cherry paste and dark chocolate on the board for our specialty items
STEP 7: Finish with fresh herbs to bring the board to life
· Use them to fill in more gaps, separate items or on top of cheeses as garnish
TIP: Use formaticum bags for proper cheese storage. They preserve the flavor while extending the shelf life.
Eat and enjoy!